Green Asparagus Risotto

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 4 people 

INGREDIENTS 

• 2 medium sized shallots (approx. 80 g)
• 15 ml oil (1 tbsp)
• 350 g Arborio risotto rice (2 cups)
• 125 ml white wine (1⁄2 cup)
• 1 cube dehydrated chicken stock
• 850 ml hot water (3 cups)
• 400 g green asparagus (14 oz)
• 40 g unsalted butter (21⁄2 tbsp)
• 80 g grated Parmesan (1⁄2 cup)
• Salt and pepper
• Shaved Parmesan flakes for serving (optional)

Instructions 

1. In the Chef Series 2.5L Saucepan, pour oil and
preheat for 3 min. on medium-high heat.

2. Meanwhile, peel shallot and chop using the SuperSonic
Chopper Compact.

3. Add chopped shallot in saucepan and sauté for 3 min on
medium-high heat.

4. Add rice and continue sautéing for 1 min while stirring.

5. Add white wine, crumbled chicken stock and 400 ml (13⁄4 cups)
hot water. Stir, then simmer on medium heat for 7 min while
stirring from time to time.

6. Meanwhile, peel asparagus spears and remove their fibrous ends
(2-3 cm / 1 in.). Cut heads to approx. 5 cm / 2 in. in length, leave
intact and slice rest of stems into 2 cm / 1 in pieces.

7. After first 7 min. cooking time, add pieces of asparagus stems
(keep heads to add them later: they need less cooking time), add
250 ml (1 cup) hot water and continue cooking for 5 min.

8. Add asparagus heads, 200 ml (3⁄4 cup) hot water and continue
cooking for 6-8 min, stirring from time to time. You should have a
creamy texture but no water left: if needed, continue cooking
slightly more.

9. Turn off heat, add butter, grated Parmesan and stir until melted.

10. Season to taste with salt and pepper and serve with shaved
Parmesan flakes.